Beet It!

I'm not sure why, but only recently have I become a huge fan or beets. I'm not really sure why it's taken me so long to try these wonderfully rich roots, but since then, I have never met a beet I didn't like. On recent trip to Fairway I picked up some golden beets. It's such a nice unexpected color compared to it's loud purple cousin. My favorite way to prepare beets is probably the simplest.

Roasted Golden and Purple Beets

- Golden beets, peeled
- Purple beets, peeled
- Olive oil for drizzling

Heavy-duty aluminum foil

Lay peeled beets in a double layer of heavy-duty aluminum foil . Don't combine beets of different colors, the purple beets with dye anything in it's vicinity. Create a foil pouch for the golden beets and a separate pouch for the purple beets. Drizzle the beets with a little olive oil. Tightly seal the pouches and place directly on the racks of a 400 degree oven.

The beets should cook for at least 35-40 mins. Depending on their size, cook time may vary. You can tell when they are done cooking when a knife easily slides into the middle of the beet.

To serve, slice beets and sprinkle with your favorite salt. I like using Hawaiian salts for their black color and stark contrast against the beets. They can be served warm or at room temperature.